Honey cubes (Created by Jean-Pierre Wybauw - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
300g
cream
60g glucose |
Bring to the boil. |
| 1000g Callebaut Honey Callets | Melt in the cream mixture, mix well and leave to cool down to 35°C. |
| 70g butter (at room temperature) | Mix into the cooled ganache. Leave to cool further, pour into a tray and leave to set. Remove from the mould. |
| Milk chocolate Callebaut Excellent 845NV | Spread onto the ganache in a thin layer and leave to set. Cut into lozenge shapes or cubes and dip in tempered milk chocolate. |
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